4-5 pounds baby red, white, yellow or purple potatoes (1 inch to 2 1/2 inches), can use a variety
1 tablespoon coarse kosher salt
2 tablespoons olive oil
2 tablespoons minced fresh rosemary leaves
Preheat the oven to 425 degrees F.
Place the potatoes in a large bowl (if you have overly large ones, cut them in half so all the potatoes are about 1-inch to 2 1/2-inches). Toss to coat with olive oil, salt, and rosemary so all the flavors are evenly distributed.
Transfer to a large, rimmed baking sheet and bake for 20 minutes.
Turn the potatoes and continue to bake 18-22 minutes longer until they are fork tender.
Calories 120 Sodium 310 mg
Total Fat 6 g Potassium 0 mg
Saturated 1 g Total Carbs 14 g
Polyunsaturated 0 g Dietary Fiber 2 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 2 g
Cholesterol 0 mg
Vitamin A 4% Calcium 4%
Vitamin C 25% Iron 6%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Source: Pinterest, WIKI